bcmom's kitchen

Friday, April 1, 2016

I've made bread and coffee cakes and pancakes with my sourdough starter, but until now I've never made a chocolate cake. Did you know there was such a thing as a sourdough chocolate cake? I had never even thought of such a thing until recently when I came across a recipe for one. I'm not even sure where I saw that recipe so I just did a quick search to find one that sounded good. And then I read the reviews and adjusted a few things. Of course.

Let me just say that I love this cake! It's dark and dense and not too sweet and may just be my favorite chocolate cake ever. Just, so good.

In large bowl, cream butter, oil, and sugar with electric mixer. Add cocoa and instant coffee and mix well. Add eggs one at a time, mixing well after each addition then mix in yogurt and vanilla.

Add sourdough mixture and mix well. Mix flour, baking soda, baking powder, and salt together and then mix into batter. Beat until smooth.

Pour batter into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Cool before frosting. (see recipe below)

Enjoy!

Since I was making this cake to take for a potluck, I also made a couple cupcakes so we could taste it. I figured that would be better than taking a cake with a couple pieces already taken out. Though, judging from some of the other desserts, it's a perfectly acceptable and expected practice to get into your dessert before bringing it to the potluck. But the cupcakes were perfect.

There was still plenty of batter for the cake. This recipe makes a lot of batter; be sure to use a large bowl to mix it. It will be full.

Some of the reviewers on the original recipe page mentioned a cream cheese frosting on this cake. Since I added the instant coffee powder to the cake, I decided to add some to my frosting too. It turned out really yummy.

Mix butter and cream cheese together and then add instant coffee. Allow mixture to sit for several minutes and then mix again to incorporate coffee. Stir in vanilla.

Add powdered sugar a bit at a time, mixing well until frosting reaches desired consistency. Spread over cooled cake.

For best results, store this cake in the refrigerator. I learned that from the reviews, too. I don't know if it's because it tastes better, or if it's just to make it last longer because it will be harder to get into. Either way, this cake will not last long. It's just that good.

Where towels are for drying, and the white spoons don't go in the tomato sauce!

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There's nothing like a home-cooked meal!

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I really enjoy cooking, and I'm always trying and modifying new recipes. Most of the recipes on this site are ones that I have changed - either to suit my tastes or to use the ingredients I have on hand. All the recipes here are ones that I really like. There are so many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what.

I must admit that this site is also a way to keep track of the recipes that I really like. Haven't you had that recipe you really liked, but then you couldn't find it the next time you wanted to use it? Well, I have, so when I make something I really like, I am going to add the recipe to this web site. Then I will always be able to find it, and you will be able to enjoy it too.

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